INSPECTION REPORT Health Protection RWOG-CYNW4T

PREMISES NAME Kurry Wala Indian Cuisine		Tel: (236) 545-1578 Fax:
PREMISES ADDRESS 7660 6th St Burnaby, BC V3N 3M7		INSPECTION DATE December 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pawan Sood		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer when not in use. Corrective Action(s): Store wiping cloths in sanitizer when not in use. Bucket of 200ppm quats made up at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Foods stored directly on the floor - buckets of food in walk-in cooler - large pot of curry 2) Whip cream, hot sauce and ice scoop stored directly in ice. Corrective Action(s): 1) Do not store foods directly on floor. 2) Do not store foods directly in ice as the container may contaminate the ice. Store ice scoop on hook within ice machine to avoid the handle contaminating ice. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen chicken being thawed in stagnant water. Corrective Action(s): FRozen foods must be thawed in cold running water or in cooler overnight. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted in kitchen, mostly underneath cookline. Corrective Action(s): Clean and sanitize kitchen. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Plastic liner used on work table in prep area. Corrective Action(s): Liner is not easily cleanable. Remove. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water > move soap and paper towel dispenser closer to handwash station - sanitizer available in spray bottle at 200ppm quats - dishwasher reached 71C at final rinse cycle after 4 runs > obtain waterproof thermometer to monitor machine more closely - discussed cooling with chef - foods must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hour or less - blender at front area is run through dishwasher after every use Note: Bush Orange Red noted in facility. As per Health Canada, this food colorant has not been approved for use. Remove from facility. Temperatures: - small prep cooler: 3C - large prep cooler: 4C - one door cooler: 4C - pop cooler: 4C - two door freezer: -17C - one door freezer: -14C - walk-in cooler: 3C - foods in buffet warming station measured approximately 35-40C; staff stated these foods are from lunch buffet and they are to be discarded. Buffet not available for dinner.